Lipids

, 39:955

Dietary fish oil dose- and time-response effects on cardiac phospholipid fatty acid composition

  • Alice J. Owen
  • Beata A. Peter-Przyborowska
  • Andrew J. Hoy
  • Peter L. McLennan
Articles

DOI: 10.1007/s11745-004-1317-0

Cite this article as:
Owen, A.J., Peter-Przyborowska, B.A., Hoy, A.J. et al. Lipids (2004) 39: 955. doi:10.1007/s11745-004-1317-0

Abstract

Fish consumption is associated with reduced cardiovascular mortality, and elevated myocardial long-chain n−3 polyunsaturated FA (PUFA) content is implicated in this cardioprotection. This study examined the dose and time responses for incorporation of n−3 PUFA into cellular membranes in rats fed fish oil (FO)-containing diets. For the time course study, rats were fed a 10% FO diet for periods ranging from 0 to 42 d, after which myocardial and erythrocyte membrane fatty acid composition was determined. For the dose response study, rats (n=3) were fed 0, 1.25, 2.5, 5, or 10% FO for 4 wk, with myocardial, erythrocyte, and skeletal muscle membrane FA determined. Myocardial DHA (22∶6n−3) levels doubled in 2 d, stabilizing at levels ≈200% higher than control after 28 d feeding with 10% FO. By comparison, DHA levels doubled after 4 wk of 1.25% FO feeding. In myocardium and skeletal muscle, EPA (20∶5n−3) levels remained low, but in erythrocytes EPA levels reached 50% of DHA levels. The n−3 PUFA were incorporated at the expense of n−6 PUFA in myocardium and skeletal muscle, whereas erythrocytes maintained arachidonic acid levels, and total n−3 PUFA incorporation was lower. This study shows that low doses of FO produce marked changes in myocardial DHA levels; maximal incorporation takes up to 28 d to occur; and while erythrocytes are a good indicator of tissue n−3 incorporation in stable diets, they vary greatly in their time course and pattern of incorporation.

Abbreviations

EPA

eicosapentaenoic acid

DHA

docosahexaenoic acid

FO

fish oil

i.p.

intraperitoneal

OO

olive oil

PUFA

polyunsaturated fatty acid(s)

Copyright information

© AOCS Press 2004

Authors and Affiliations

  • Alice J. Owen
    • 1
  • Beata A. Peter-Przyborowska
    • 1
  • Andrew J. Hoy
    • 1
  • Peter L. McLennan
    • 1
  1. 1.Smart Foods Center, Department of Biomedical ScienceUniversity of WollongongWollongongAustralia

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